Step aside grated Parmesan. Salt-cured egg yolks are the new umami-loaded pasta topper in town. You can turn egg yolks into solid orbs of golden goodness with a simple mix of salt, sugar and spices, in about four days. Serve the firm yolks with congee, or grate, shave or crumble over pasta, noodles, rice, salads, vegetables and soups.
Mix the salt, sugar and spices in a medium bowl until well blended.
Spread half of the seasoned salt mixture in a glass baking dish. Make 12 indentations into the salt mixture with the back of a spoon. Place an egg yolk into each indentation. Gently cover yolks with remaining salt mixture. Cover with cling film, leaving one corner open for moisture to escape. Refrigerate for 4 days.
Preheat oven to 75ºC, 170°F Gas Mark <¼ (this is usually the lowest setting it will go). Remove egg yolks from the salt mixture and carefully rinse in water. Place yolks on a rack in small rimmed baking sheet. Bake for 3 hours, checking to make sure the oven is not too hot (the egg yolks should be dried out after being in the oven rather than browned).
*Egg Safety and Handling: Consuming raw or undercooked eggs may increase your risk of foodborne illness. Wash hands with soap and warm water before handling eggs and at every step of egg preparation.
Serving Suggestions: Serve cured egg yolks with congee, or grate, shave or crumble over pasta, noodles, rice, salads, vegetables and soups.
